Cloudberry Catering Co.

09/08/2026

At Cloudberry Catering Co., we’re committed to doing our very best to support Canadian through this unwanted trade war.

Moving forward, we’ll be choosing Canadian producers, suppliers, makers, farmers, fishers and small businesses whenever we can.

To our customers: we’re committed to you, our community, and keeping our dollars close to home.

09/03/2026

Alright, folx! This is the first ever batch of something that we’re officially selling. This is our live cultured lacto-fermented Heirloom Carrot and Ginger Root Kimchi. This batch is easy on the Korean spice but still a bit spicy (because it’s Korean). Although this kimchi is gluten free, there is fish sauce in the recipe so that would make it non-vegan. An important thing to note about live cultured Kimchi…you need to burp it! Although chilling kimchi in your fridge will slow down the fermentation process, it will still actively ferment and get richer as it sits. We give this batch a three month life span in the fridge. Use clean utensils to serve yourself and it will treat you well!

Here are some really great things about lacto-fermented kimchi and the health benefits associated to consuming it:

1. Kimchi Supports your GUTS!
Traditional fermented kimchi contains lactic-acid bacteria, including species of Lactobacillus and related bacteria. These can contribute to a healthier gut microbiome. The vegetables themselves also provide fibre that feeds beneficial gut bacteria.

2. Kimchi Supports Digestion!
This super rad and magical fermentation process with combination of fibre can help bowel regularity and digestion. Fermentation also breaks down some components of the vegetables, making certain nutrients easier to access

3. Kimchi has Anti-Inflammatory Effects!
Some compounds produced during fermentation, along with compounds from garlic, ginger and chili, have been studied for their potential anti-inflammatory effects.

We have 9 containers 10.00 each! Message for more details. ❤️

09/03/2026

Here’s another good hack. If you have left over cream, grab some ice water, a few pinches of salt and churn it in your kitchen aid! As a collective bunch of humans who love food, we need to start being more resourceful with what we have available. It’s really wild how one simple ingredient can transform into something so incredibly useful across all genres in the kitchen. ❤️❤️

09/03/2026

Let’s go, Geraldine! 🧡🧡

Meet Geraldine! 👩‍🍳

A proud member of the Haida Nation, she brings Indigenous traditions to life through bold flavours that honour cultures and community.

Don’t miss the season premiere of , Tue Sept 22 on CTV. Stream next day on Crave.

09/01/2026

I had some leftover heirloom carrots from an event but nothing goes to waste in our kitchen, it just becomes an item I get to experiment with. I’m lactofermenting carrot with BC grown rutabaga and with some beautiful locally grown garlic from Dianne Villesèche (Dianne Villeseche), lots of ginger, brown onion, and spring onion from our backyard.❤️❤️. For this one, I used Taekyung coarse red pepper powder, a mix of glutenous rice flour and brown rice flour for the paste and coconut sugar instead of regular. I added white miso paste and LOTS of fish sauce ❤️. Can’t wait to try this one after it does its fermentation magic.

08/30/2026

We have a lot of really fabulous edibles that grow in and around PR. I feel super lucky to live in a place that is so abundant and generous in the way that it gives. The most important part of foraging in a region like this is to always pick with the intention of just taking what you need so that every year, it keeps coming back in abundance for other animals to enjoy - respect the soil and land that gives it life. ❤️

08/28/2026

Our snack cup extravaganza has now come to a close (for now). What an absolute privilege it was for Cloudberry Catering Co. to be part of such a big day for Prince Rupert Port Authority and the opening of Canxport.

We had the pleasure of meeting so many wonderful folx, while also getting to see some familiar faces from our lovely community. It was such a special day to be a small part of, and we’re incredibly grateful to have been invited along for the celebration and to also feed community with some local seafood favourites.

Thank you so much for trusting us with this milestone celebration!

Ascent Coffee Terrace, BC your coffee was a hit as there wasn’t a single drop left after over 200 cups. ❤️ Also, a huge thank you to Aero Trading Co. Ltd. in Port Edward for supplying all of the local seafood for this event. Ya’ll are the friendliest bunch at the counter.

08/26/2026

We made it through round one of the charcuterie week! Thank you to my amazing team Janelle Denise Fabrick and ʞɔoq uǝƃ for all of support ❤️❤️

08/25/2026

This past weekend, Cloudberry Catering Co. had the absolute pleasure of being part of something really special.

We were welcomed onto the most beautiful property, surrounded by so much warmth, love and beauty and we also got to meet some wonderful new friends along the way.

We learnt that this beautiful place is a true labour of love, built with so much care, heart and hard work. It made being welcomed into it all the more special…even if we did temporarily take over a little corner of the kitchen!

Courtney (Courtney Collins) and Leon, we wish you both the most beautiful future together as you start this new chapter as newlyweds. May it be filled with adventure, laughter, good food and so much love.

Thank you for welcoming Cloudberry into your beautiful home and trusting us to be a small part of such an important day. It’s a wedding, and a weekend, that we certainly won’t forget.

08/25/2026

We be preppin’ over 300 charcuterie cups this week. 🥵. Here’s a look at some chocolate covered strawbs for the dessert cups because..really, who doesn’t like chocolate covered strawberries (with little waffle bites attached)?